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Momofuku Bo Ssam, rinse brine or don't rinse?


torolover
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I'm making the Momfuku Bo Ssam instead of Turkey for Thanksgiving.  After the dry salt/sugar cure, should I rinse this off before cooking for 6 hours?  Or should I leave it on?  I'm worried about it being too salty.

 

I saids to roast Pork Boston Butt for 6 hours at 300F.  Is there an ideal final internal temp I should be looking for?  190F or 200F?

 

Any tips would be greatly appreciated!

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I think you should rinse it off and dry the roast before roasting it.  

 

I look for 180°F - 185°F as a good internal temp for Boston butt.  Remember, it will go up a good 5° - 10°F after you take it out of the oven...I'd even cook it at around 275°F...if you end up with a roast at 200°, I think it will be overcooked.

Mitch Weinstein aka "weinoo"

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I've done this a few time sand you should definitely rinse.

I do about 275/280 in a convection oven for the slow part then just turn it up as high as I can for the final stage (or better yet take it outside to do on the grill).

You won't regret doing this recipe, it's amazing and very very forgiving. A nice side for it is quick pickled onions (sliced onion in red wine vinegar and a pinch of salt for an hour or two before eating), really cuts through the richness of the pork.

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  • 3 months later...

I am making this as per Momofuko recipe and it says to baste every hour but what do you baste it with? I am already 1 1/2 hours in and theres still no juices in the roasting pan. Am i missing something here?

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It took almost 3 hours till it started releasing juices to baste with. Also took 8 hours to reach 185F, not the 6 hours listed on the recipe. I am letting it rest for an hour before i crisp up the skin. I am NOT putting anymore sugar on it since there was plenty in the dry brine and its already caramelized enough.

 

 

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